Tuesday 21 May 2019 ,
Latest News
HC seeks reports on Rooppur nuke plant irregularities | Opposition could be stronger if Fakhrul would join parliament: Quader | Khaleda’s health condition ‘dangerous’: BNP | Opposition could be stronger if Fakhrul would join parliament: Quader | Govt wants economical development of country : PM | BNP names Barrister Rumeen for woman’s parliamentary seat | SC to clarify its circular over media reporting: Anisul | Cabinet reshuffled for quality works: Quader |
6 August, 2018 12:37:51 PM

Print

Tamal Ray’s recipe for lime marshmallows

Independent Online/ theguardian
Tamal Ray’s recipe for lime marshmallows

I loved marshmallows as a kid. Every bite left me wondering what made them so fluffy.

I imagined some complicated industrial process, with giant noisy machines, belching out steam. In reality, though, they are quick and easy to make at home (although a few kitchen gadgets will help the process along). These lime marshmallows are a light and refreshing alternative to the pink or white shop-bought variety.

Lime marshmallows

I use golden syrup whenever I boil sugar, because it lessens the chance of the whole thing crystallising into a useless sugar lump. You can do without it, though; just be sure that there are no stray grains of sugar on the side of the pan and that you don’t stir once it has started boiling. You will need a sugar thermometer.

Prep 5 min
Cook 20 min
Set 2 hr
Serves 4-6

60ml water
2 sachets powdered gelatin (about 5 tsp) 
50g cornflour
50g icing sugar
Juice of 3 limes (about 70ml)
275g granulated or caster sugar
2 tbsp golden syrup (optional)
1 medium egg white

Pour the water over the gelatin in a large bowl and set aside. Mix together the cornflour and icing sugar, and set aside, too.

Put the lime juice, sugar and golden syrup (if using) in a medium saucepan. Warm over a gentle heat and stir until the sugar is dissolved. Brush down any stray sugar crystals stuck to the side of the pan back into the syrup with a wet pastry brush. Bring to a boil and continue to heat to 120C using a sugar thermometer.

Take off the heat, leave to cool for four minutes, then pour over the gelatin. Using an electric hand whisk, whisk the mixture until it cools and thickens to form glossy, stiff, white peaks of marshmallow.

In a separate bowl, whip up the egg white to stiff peaks, then fold it into the marshmallow.

Line a 24cm square tin or dish with greaseproof paper, and dust it with half the icing sugar and cornflour mix. Pour in the marshmallow mix and dust the top with the rest of the powder. Leave for a few hours to set completely, then cut into squares with a sharp knife.

SI

Comments

Poll
Today's Question »
State minister for power Nasrul Hamid yesterday said everyone to have access to electricity by June. Do you think the feat achievable by the timeframe?
 Yes
 No
 No Comment
Yes 50.5%
No 45.6%
No Comment 3.9%
Video
More Cuisine Stories
Drinks with mint (pudina) leaves to avoid heat this summer Mint is a powerful herb that has long been used to enhance dishes like raita, salads and chutneys. It brings in a fount of freshness and tanginess to food and makes it more flavourful. Mint, also known as pudina, boasts of a number…

Copyright © All right reserved.

Editor : M. Shamsur Rahman

Published by the Editor on behalf of Independent Publications Limited at Media Printers, 446/H, Tejgaon I/A, Dhaka-1215.
Editorial, News & Commercial Offices : Beximco Media Complex, 149-150 Tejgaon I/A, Dhaka-1208, Bangladesh. GPO Box No. 934, Dhaka-1000.

Editor : M. Shamsur Rahman
Published by the Editor on behalf of Independent Publications Limited at Media Printers, 446/H, Tejgaon I/A, Dhaka-1215.
Editorial, News & Commercial Offices : Beximco Media Complex, 149-150 Tejgaon I/A, Dhaka-1208, Bangladesh. GPO Box No. 934, Dhaka-1000.

Disclaimer & Privacy Policy
....................................................
About Us
....................................................
Contact Us
....................................................
Advertisement
....................................................
Subscription

Powered by : Frog Hosting